Monkey Bread Sticky Buns

I’m pretty sure most people have had monkey bread before. But in case you haven’t, and have no idea what this strangely named concoction is, it’s a gooey, sugary, sticky, cinnamon-flavored sweet bread. That you get to eat for breakfast. It’s absolutely delicious. However, every time I tried to make it myself, it didn’t turn out quite right. Probably because I would google “Monkey Bread” and randomly choose a recipe without paying close attention. But this time was different. This time I knew it would turn out well. A coworker brought this in as a treat one morning and as soon as I tasted it I emailed her asking for the recipe. It was incredible! So sweet and decadent and soft and sticky…even just writing about it makes me want more!

A word of caution, however. I managed to serve mine not fully cooked. It wasn’t a big deal because I just threw the uncooked pieces back in the oven while we ate the cooked ones. They turned out fine and still tasted great.  However, having them fully cooked the first time would probably be better. I narrowed the problem down to too long of a rising time (the rolls were overflowing the pan before I even put them in the oven), so as long as you watch them, they should be fine! These are so easy to throw together, and a great treat for a special breakfast or brunch! Mike loved it and rated it 4.25. He just came in the room while I was writing this post, looked longingly at the pictures and said “why is that stuff so good??” 🙂

Monkey Bread Sticky Buns


24-28 frozen bread rolls (individual rolls, not loaves), partially thawed (or completely frozen if refrigerating overnight)
1 stick margarine
1 cup brown sugar
1 small package cook and serve vanilla pudding (not instant)
1 tsp. cinnamon
1 cup nuts (optional)


Spray Bundt pan. Arrange half of rolls in pan. Melt margarine then add other ingredients and bring to a boil. Pour about 2/3 of the syrup over rolls, then place remaining rolls on top and drizzle with remaining syrup.

Cover with plastic wrap and let rise until double in size and bake at 350 for 20-30 minutes. You can also put it all together at night, using unthawed rolls, cover and refrigerate overnight, and then let rise on the stove in the morning while the oven warms up.

Invert on a platter to serve (preferably something with sides so the syrup doesn't drip). You can also place a cookie sheet under the pan while baking in case some of the sticky stuff drips.

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  1. I have only ever made monkey bread once, and practically devoured the entire thing. Yum!

  2. for me, regular monkey bread is second only to cinnamon rolls when it comes to breakfast treats. slather some sort of frosting on monkey bread, though, and that's the tops. hands down. no bones about it. 🙂

  3. This looks incredible!! I've never made monkey bread before! Anything with cinnamon and sugar is good for me 🙂

  4. I love monkey bread!

  5. oh my heart loves monkey it truly do–great recipe


  6. Monkey bread is divine! I should never have read this at 4:15 in the afternoon. Now I am starving for them!

  7. I had monkey bread as a kid, but haven't had it in years… I have seen a few box mixes for it at the stores, but have never tried making it. I think I might have to give it a try with one of my go-to dinner roll recipes!

  8. megan, you have been bringing back memories as of late. when my friend and i had sleepovers in elementary school my friend's mom used to make this for breakfast. good times!

  9. We call this "overnight coffee cake" in our family, and have it for EVERY holiday and special occasion! I absolutely LOVE IT — You can try it with different flavor pudding too (butterscotch is a big hit!). Now I'm craving it, and need to go see if I have the ingredients! 🙂

  10. The bread is beautiful! I bet its quite tasty!

  11. I had never heard of this until like a month ago when I went to Target and they were selling the Monkey mix with a pan. I didn't buy it cause I was like "what the hell is this?" but now that I see, I might buy it.

  12. We had this every single Christmas morning when I growing up, using butterscotch pudding, frozen rolls, and just doing pats of butter instead of melting or boiling anything. Overnight on top of the fridge is all it took. Ahhh, memories!

  13. This looks so incredibly yummy–thank you for sharing the recipe! You have a great blog!


  14. We make this recipe every year for special occasions/holidays. The bad thing is locating the Butterscotch Cook/Serve pudding. I am noticing alot of stores have stopped carrying it and are just carrying chocolate/vanilla instead and everything else is instant. I would suggest stocking up on the pudding when you find it.

  15. Hi Megan. Love everything you bring to work! I make a Monkey Bread with refrigerated biscuits shaken in sugar and cinnamon, plopped in a bundt pan and topped with the butter and brown sugar cooked mixture. Your recipe sounds like sticky buns I make in a 9×13 pan. I put the frozen rolls (or loaf of bread dough cut into 12 pieces) in the sprayed pan, sprinkle with dry instant butterscotch pudding mix and top with the melted butter mixture, leave overnight and bake in the morning. Yum!

  16. I stumbled across this and instantly became hungry. Monkey bread is SOOOO GOOD! The ‘so good’ that you eat till you are almost sick. Now if I can just get my wife to make some this Sunday morning….

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